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Spinach & Mushroom Veggie Lasagna

Dinner  |  Published on Sep 22, 2015  |  Last modified on Apr 2, 2018

Happy Recipe Redux Day:) 

This month’s theme is: 

Fantastic Freezer Meals:

Share your tips and tricks for making one – or more freezer meals. It’s the end of the gardening season for some of us; let’s store away that produce in heat-and-eat-from-the-freezer-meals. Show how convenient healthy freezer breakfast, lunches or dinners can be!

Growing up…and still to this day…my mother has a tradition of making a lasagna for Christmas Eve dinner. This is not your ordinary lasagna…it is probably a good 10+ layers, 3 different types of meats, cheese galore. You get the point. There is always A TON of leftovers and we always have to freeze the lasagna because it is too precious of a meal to go to waste. That is how I got my idea to do a freezer lasagna for this post, but I made mine a little healthier one might say 🙂 

My secrete for this post…cottage cheese! Have you ever made your lasagna with cottage cheese?! It is a great alternative with the same creaminess you desire. 

Lasagna can freeze up to 6 weeks. Simply wrap in plastic wrap + foil, date it and freeze! Enjoy!

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Spinach & Mushroom Veggie Lasagna

5 from 1 vote
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Ingredients

  • 1 package lasagna noodles cook to package directions
  • 1 medium yellow onion diced
  • 2 cloves fresh garlic minced
  • 1 shallot diced
  • 1 package fresh mushrooms thinly sliced
  • 3-5 tablespoons garlic olive oil
  • 4 cups favorite marinara sauce
  • 12 ounces frozen spinach
  • 2 cups part skim ricotta cheese
  • 1 1/2 cups low fat cottage cheese
  • 2 T chopped fresh Italian parsley
  • 1 tsp. red pepper chili flakes
  • salt & pepper TT
  • 2 cups grated mozzarella cheese
  • PAM

Instructions

  • Preheat the oven to 375 degrees F. Spray a 13" X 9" casserole dish with cooking spray.
  • Thaw spinach & press out any water. In a bowl combine the spinach, ricotta cheese, cottage cheese & parsley. Season with some salt & pepper. Set aside.
  • Add oil to a medium sized sauté pan. Sauté the onion, shallot, mushrooms and garlic in a pan over medium heat for about 5 minutes, until softened & fragrant. Add this to the cheese mixture. Combine well.
  • Assemble the lasagna: Pour 1/2 of the jarred sauce into the pan. Layer on 5 noodles. Top with 1/2 of the cheese & spinach mixture. Repeat this: sauce, noodles, cheese. Top with another layer of 5 noodles. Top with the additional 1 cup of sauce. DO NOT place mozzerella cheese on top of sauce yet.
  • Cover the lasagna in foil & bake for ~40 minutes. (Also - place a cookie sheet or another slip of foil understand the lasagna just incase the lasagna bubbles over - keep that oven nice and clean!) After 40 minutes, put mozzarella cheese to cover the top, and Parmesan if desired! Uncover and cook for another 3-5 minutes so cheese can melt.
  • Remove lasagna from oven, let cool for 10 minutes before serving. Enjoy!

Notes

Recipe inspired from: marlameridith.com
Find Kroll's Korner on Instagram!Mention @krolls_korner or tag #krollskorner

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Spinach and Mushroom Veggie Lasagna - makes for a great freeze meal too! Make ahead and freeze for easy weeknight meals! Krollskorner.com

I’d love to see what you made!!

Share it with me on Instagram or Facebook and tag me @krolls_korner or use the hashtag #KrollsKorner!

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